The Auberge of the Flowering Hearth by Roy Andries de Groot

  • Terrine of chicken livers (La terrine de foie de volailles) (page 164)

    from The Auberge of the Flowering Hearth The Auberge of the Flowering Hearth by Roy Andries de Groot

    • Categories: Appetizers / starters; Cooking ahead; French
    • Ingredients: rosemary; sage; thyme; chicken livers; pork fat; caul fat; Cognac; dry Madeira wine
    show

  • Show all Recipes...

Notes about this book

  • SULibraries on October 20, 2025

    CJ 641.519 D321a 1973 (LOU)

  • mjes on September 19, 2021

    Le bifteck de gruyere des Alpes (pg 179) is a coated, warmed cheese baked in eggs. Okay, the trick to this recipe is knowing the precise time to pull it out of the oven -- the cheese just shy of melting and the eggs cooked but not overcooked. I failed the first time, getting the eggs a bit overcooked. Second try was much better. This is a wonderful dish that I intend to fully master.

  • adrienneyoung on May 22, 2011

    one of the most engaging little cookbooks. Luscious reading. One wants to make EVERYTHING.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0880015047
  • ISBN 13 9780880015042
  • Linked ISBNs
  • Published Jun 01 1996
  • Format Paperback
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher Ecco

Publishers Text

“This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around.” -Julia Child

In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L’Auberge de l’Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts—the best of French cooking.

Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal—these are the ingredients of this remarkable book, now considered a classic.

Other cookbooks by this author